This easy gluten-free pumpkin crisp gives you all the flavor of pumpkin pie without the fuss of a crust. A spiced pumpkin custard is finished with a buttery oat-and-pecan crumble that bakes to a golden, irresistible topping.
Pumpkin season is my favorite, and this gluten-free pumpkin crisp is a simple, crowd-pleasing way to enjoy it. It’s essentially a crustless pumpkin pie topped with a brown sugar oat crumble—perfect for Thanksgiving or any cozy fall gathering.
The warm pumpkin filling paired with cinnamon, nutmeg, ginger, and cloves, plus a crunchy oat topping studded with pecans, makes a dessert that feels both classic and effortless.
Best of all, it uses straightforward ingredients you can find at most grocery stores.
Simple Ingredients To Get Started
Here’s what you’ll need:
- Cream cheese – softened to add richness and body to the filling.
- Light brown sugar – used in both filling and topping for caramel-like depth.
- Unsweetened pumpkin purée – not pumpkin pie filling; gives color and pumpkin flavor.
- Pure maple syrup – adds warm sweetness and complexity.
- Eggs + extra yolk – two large eggs plus one yolk for a custardy texture.
- Warm spices & salt – cinnamon, nutmeg, ginger, cloves, and a little salt to balance flavors.
- Vanilla extract – plenty of vanilla in both the filling and the topping.
- Heavy cream – for a smooth, silky filling.
- Butter – cubed and slightly softened for the crumble topping.
- Gluten-free measure-for-measure flour – a 1:1 gluten-free blend works best; avoid coconut or almond flours here.
- Gluten-free oats – old-fashioned or quick gluten-free oats both work.
- Pecans – chopped and toasted if desired for extra crunch (optional if nut-free).
How To Make Pumpkin Crisp, Step By Step
The full recipe with ingredient amounts and exact instructions follows in the recipe card below.
First, Make The Components
- Preheat & prep. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish (glass or ceramic recommended).
- Beat cream cheese and sugar. In a large bowl, beat softened cream cheese with 1/2 cup light brown sugar until smooth.
- Finish the filling. Add pumpkin purée, maple syrup, eggs and extra yolk, 2 tsp vanilla, spices, and 1/2 tsp salt. Mix on low until smooth, then add heavy cream and mix until fully incorporated. Pour the filling into the prepared dish.
- Make the crumble topping. Combine softened butter, 3/4 cup brown sugar, 3/4 cup gluten-free oats, 1/2 cup gluten-free measure-for-measure flour, chopped pecans, 1 tsp vanilla, and a pinch of salt. Mix until the topping forms clusters and no dry flour remains.
Assemble & Bake The Crisp
- Top the filling. Evenly distribute the crumble over the pumpkin mixture so the topping covers the surface.
- Bake. Bake 50–55 minutes until the top is golden and the filling has a slight wobble in the center. Check around 40 minutes to see if the topping is browning too fast; tent loosely with foil if needed.
- Cool & store. Let the crisp cool 15–20 minutes before serving to help the filling set. Cover leftovers and refrigerate 3–4 days.
Serving Suggestions & Tricks
This crisp is best served warm (not straight from the oven). Try one of these finishing touches:
- Vanilla ice cream: A scoop of vanilla ice cream over warm crisp is classic and delicious.
- Whipped cream: A light dollop keeps it simple while adding creaminess.
- Caramel drizzle: A small drizzle of caramel sauce pairs beautifully with pumpkin and pecans.
FAQ + Tips For The Best Gluten-Free Pumpkin Crisp
Can this be made ahead? Yes. Mix the filling and the topping ahead, store them separately in the fridge, then assemble and bake when ready. The filling can sit in the baking dish; keep the topping in an airtight container.
Nut-free option: Omit the pecans if you need the recipe to be nut-free—it’s still tasty without them.
Serve warm, not cold: The crumble topping firms up when chilled, so bring leftovers back to room temperature before serving for the best texture.
More Gluten-Free Pumpkin Desserts To Try
Gluten-Free Pumpkin Cheesecake
Gluten-Free Pumpkin Oatmeal Cookies
Gluten-Free Pumpkin Whoopie Pies
Pumpkin Juice (Pumpkin Cider)
🌟 Did You Make This Recipe?
Leave a star rating and a brief review after you try the Gluten-Free Pumpkin Crisp—I’d love to hear how it turned out!
Gluten-Free Pumpkin Crisp
Ingredients
For The Pumpkin Filling:
- 8 ounces cream cheese softened
- ½ cup light brown sugar (100 grams)
- 1 (15-ounce) can unsweetened pumpkin purée
- ¼ cup pure maple syrup
- 2 large eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon salt
- ¾ cup heavy cream
For The Crisp Topping:
- 6 Tablespoons butter cut into small cubes and softened slightly
- ¾ cup light brown sugar (150 grams)
- ¾ cup gluten-free oats (68 grams)
- ½ cup gluten-free measure-for-measure flour (60 grams)
- ½ cup finely diced pecans
- 1 teaspoon vanilla extract
- pinch salt
Instructions
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Preheat & Prep. Preheat oven to 350°F. Lightly grease a 9×9-inch baking dish.
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Combine cream cheese & brown sugar. Beat softened cream cheese with 1/2 cup light brown sugar until smooth.
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Finish the filling. Add pumpkin purée, maple syrup, eggs + extra yolk, 2 tsp vanilla, spices, and 1/2 tsp salt. Mix on low until smooth. Add heavy cream and mix until incorporated. Pour into the prepared dish.
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Make the crumble topping. Combine butter, oats, 3/4 cup brown sugar, gluten-free flour, pecans, 1 tsp vanilla, and a pinch of salt. Mix until large clusters form and no dry flour remains.
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Top & bake. Evenly spread the crumble over the filling. Bake 50–55 minutes until the top is golden and the center has a slight wobble. Tent with foil if the topping browns too quickly.
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Cool & serve. Cool 15–20 minutes before serving. Serve warm with vanilla ice cream or whipped cream. Refrigerate leftovers up to 3–4 days.
Notes
- Pumpkin: Use unsweetened pumpkin purée, not pie filling.
- Maple syrup: Use pure maple syrup; if unavailable, add 1/3 cup extra brown sugar instead.
- Gluten-free flour: Use a 1:1 measure-for-measure blend for best texture.
- Nut-free: Omit pecans to make this nut-free.
- Make-ahead: Prepare filling and topping separately and refrigerate until ready to bake.
- Leftovers: Bring chilled leftovers to room temperature before serving so the topping softens slightly.